Legendary Lion House Rolls Recipe


  • 2 cups warm water
  • 2/3 cup dry milk
  • 2 tablespoons instant yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter melted
  • 1 egg
  • 5 to 5 ½ cups all-purpose flour
  • About 1/3 cup more butter


  • In a large bowl, mix together water and dry milk until the milk dissolves.
  • Add yeast, sugar, salt, butter, and egg. Mix for about one minute.
  • Add 2 cups of flour and mix about 2 minutes on medium speed.
  • Add remaining flour 1/2 cup at a time until dough is soft, slightly sticky, and not dry at all.
  • Mix with a dough book until it turns into a soft ball, or use hands to reach same consistency.
  • In a large bowl, pour 1 tablespoon of vegetable oil and spread around the bowl. Place dough ball in bowl, turn so the ball is covered with the oil.
  • Cover and place in a warm place to rise until doubled.
  • Place dough on a floured surface.
  • Roll out dough until it is 18 inches long, 8 inches wide and about 1/4 inch thick.
  • Brush all of the dough with melted butter.
  • Cut dough down the center (width wise) and then cut slices about 2 inches thick.
  • Starting at one end, roll the dough toward the other end, making sure the butter is on the inside.
  • Place on a greased pan or a glass dish, leaving about 1 inch of space between them.
  • Cover and let rise until doubled.
  • Bake at 375 for about 15 minutes, or until the tops start to brown.
  • Brush tops of rolls with more melted butter